Gluten-Free Thin and Crispy Mini Chocolate Chip Cookie Ice Cream Sandwiches

Hi Bakers, Do you want to make a better ice cream sandwich that’s gluten-free? Do this! Make my Thin and Crispy Mini Chocolate Chip Cookies and use them to make your sandwich. The crunchy, browned-butter edges of the chocolate chip cookies filled with vanilla ice cream are unbeatable. They’re delicious on their own but phenomenal as an ice cream sandwich. The dough comes together quickly and the cookies might last for days since one batch makes about 4 dozen. I like to make a few sandwiches and freeze the other cookies to eat whenever I get a cookie craving. If you don’t want to deal with making sandwiches, eating the cookie with ice cream is almost as good and much easier. Try the recipe and treat yourself to something yummy and gluten-free -Carolyn

Thin Crispy Mini Chocolate Chip Cookie Ice Cream Sandwiches

Thin Crispy Mini Chocolate Chip Cookies

Adapted for gluten-free From Alton Brown’s Thin Chocolate Chip Cookie Recipe

Dry Ingredients

2 1/4 cups Cup4Cup Multipurpose Flour

3 tablespoons gluten-free oat flour 

1 teaspoon sweet rice flour

1 teaspoon salt

1 teaspoon baking soda

Wet Ingredients

I cup butter, softened

1 cup granulated sugar

1/2 cup light brown sugar

1 large egg

2 tablespoons milk

1 teaspoon vanilla extract

1 cup mini chocolate chips

Preheat oven to 375F and set the rack in the middle of the oven.

In a medium-sized bowl whisk together dry ingredients. Set bowl aside.

In a large bowl, mix butter and sugars together until well combined. Add egg, milk, and vanilla. Stir together completely. Add dry to wet ingredients and mix well. Stir in the chocolate chips. Scoop into small teaspoon-sized balls two inches apart on parchment paper. Cook for 8 -10 minutes or until cookies are browned all over**. Cool on a wire rack. Cookies will crisp when completely cooled. 

Chill cookies in the freezer before making sandwiches and chill the plate to serve them on too :)

Assembly

It helps to work quickly and have a buddy to do this part with as the ice cream will melt super fast! Soften the ice cream slightly and scoop about 2 tablespoons onto the bottom cookie. Top with the other cookie and squish them together slightly. Decorate the sides of the sandwich with sprinkles or mini chips. Immediately freeze until hardened. Enjoy!

** If cookies puff too much in the oven, I flatten them by banging the cookie sheet on the oven rack to deflate them a bit when they are done cooking.